Corn & Black Bean Salad with Crispy Quinoa
Fresh corn, black beans, and avocado in a cumin and lime vinaigrette is already a good bowl. Crispy quinoa scattered over the top just before serving is what makes it a great one.
Ingredients
For the Salad
- 2 corns on the cob
- salt
- 15 ounces black beans 1 can
- 1 avocado
For the Vinaigrette
- 1.5 tablespoon lime juice
- 2 tablespoons olive oil
- 1 teaspoon fresh oregano finely chopped
- salt & pepper
For the Crispy Quinoa
- 1/4 cup quinoa
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
For the Salad
- Bring water to a boil, add generous salt and add the shucked corn. Cover the pot and cook the cobs for about 10 minutes. Remove the cobs from the water with a slotted spoon. Once the cobs cooled down a little, slice straight down the side of the cob with a knife, and cut off whole kernels without digging into the woody cob. (NOTE 1)
- Rinse quinoa it in a colander, under running tap water. Bring water and quinoa to a boil, cover, reduce the heat, and simmer for approx. 15 minutes until fluffy. Dry and toss with 1 tablespoons of oil, spread on baking dish and bake for 15-20 minutes. (NOTE 2)
- Rinse and drain the black beans. Peel and pit an avocado and cut it in small dice.
- Make the vinaigrette by mixing olive oil, lime juice, finely chopped oregano, cumin and salt & pepper.
- In a bowl, mix black beans, cooled corn and avocado with the dressing.
- Transfer the salad to a serving bowl and sprinkle with the crispy quinoa.
Notes
- You can used canned corn instead of fresh corn
- If you have cooked quinoa handy, use that, I will cut 15 minutes off you cooking time. Otherwise, follow the recipe. If you want to read more about how to cook quinoa, read here. And if you want to read more about making crispy quinoa, click here.
Nutrition
Calories: 712kcalCarbohydrates: 74gProtein: 24gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 5gSodium: 302mgFiber: 27gSugar: 1g